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The Ultimate Baked Oreo Cheesecake Recipe

A close-up of a rich slice of baked Oreo cheesecake with a dark cookie crust and crumb topping.
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Make this rich, creamy Oreo Cheesecake with a buttery Oreo crust. This recipe delivers the decadent flavor you want for family gatherings or special occasions.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 4 large eggs
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup Oreo cookie crumbs (for topping)
  • 1/2 cup chocolate ganache (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the 1 3/4 cups of Oreo cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the granulated sugar until combined. Mix in the vanilla extract and sour cream.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter once the eggs are added.
  5. Gently fold in the 1 cup of crushed Oreo cookies.
  6. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  7. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  12. To serve, top with extra Oreo cookie crumbs or chocolate ganache, if desired. Release the springform sides before slicing.

Notes

  • For the silkiest texture, make sure your cream cheese and eggs are at room temperature before you start mixing.
  • If you want a Cheesecake Factory Copycat style, use a high-quality dark chocolate ganache for the topping.
  • This recipe works well for Mini Oreo Cheesecakes; use a standard muffin tin lined with paper liners and reduce the baking time to about 18-20 minutes.

Nutrition

Find it online: https://miameal.com/oreo-cheesecake-recipe-ultimate-creamy-dessert/